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Crab Cakes
These delicate seafood cakes are perfect with drinks.
If you’re feeling festive, substitute cooked lobster
meat for half of the crabmeat.
I N G R E D I E N T S
4 slices white bread, lightly toasted
1 medium garlic clove, peeled
1 small onion, peeled and quartered
1 tablespoon unsalted butter
1 tablespoon parsley leaves
1 pound lump crabmeat, picked over to
remove cartilage
1/4 cup mayonnaise
1 large egg
1 tablespoon lemon juice
1/4 teaspoon salt
Ta r tar sauce (see recipe on page 40)
Preheat oven to 375˚F. Break bread slices in quarters
and process with metal blade to fine crumbs, about
40 seconds. Reserve 1/4 of crumbs and put re m a i n d e r
in pie plate.
With machine running, drop garlic through feed tube
and process until finely chopped, about 10 seconds.
Add onion and chop fine, about 10 seconds. Melt
butter in a medium skillet over medium heat. Add
garlic/onion mixture and cook until golden brown,
stirring, about 10 minutes.
Using metal blade chop parsley fine, about
5 seconds. Add cooked onion mixture, crabmeat,
mayonnaise, egg, lemon juice, salt and reserved
bread crumbs; pulse until combined, about 8 times.
Form mixture into 1-1/2 inch cakes. (About 1/2
ounce each.) Coat them with crumbs in pie plate
and place on buttered baking sheet. (Recipe may be
prepared ahead to this point and refrigerated up to 4
hours.) Bake in preheated oven until golden brown,
about 10 to 15 minutes. Serve with Tartar Sauce.
Yield 54 1/2- ounce crab cakes.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 36